Creamy semolina pie

A simple, light and fast creamy pie dedicated to my dear Cool friend rankos! Thank you for being there and supporting even the worst recipes I published: PP Thank you for always being kind and cheerful..thank you for all the nice words and comments! Thank you for a lot of fine recipes :)) I'm taking my hat off to a hardworking woman, mother and cook !! You are wonderful!! P.S. Lots of kisses to you and your family! : P

Preparation steps

Put milk, sugar and vanilla sugar on the fire. In hot (not boiling) milk, lightly add semolina while stirring (the mixture will be very thick). Remove the cooked semolina from the heat and cover the pan in which it was cooked with cling film so that no crust forms. Leave to cool for 2 hours (do not refrigerate as it must not be too cold).
Whisk together the margarine, egg and egg yolk. Add the zest and juice of one lemon to everything and stir. While stirring, add spoon by spoon of slightly cooled semolina.
Dip the petit biscuits in a mixture of milk and rum and place in a mold (medium), cover with semolina cream, flatten and decorate with icing and chocolate.

Serving

The pie is best left to cool overnight in the refrigerator (or at least 3-4 hours).

Ingredients

Cream:

1 lmilk
300 gsemolina (wheat semolina)
200 gsugar
150 - 200 gbutter / margarine
2 packetsvanilla sugar
1egg
1egg yolk
1lemon (juice and zest)

Substrate:

about 10Petit beurre biscuits (to cover the mold)
1 tbsprum
100 mlmilk

more..

250 mlmilk
2 packetsagree
or
200 mlwhipped cream
littlegrated chocolate or chocolate crumbs

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